A vegetarian, yet meaty, grilled delight—perfect for all ages. Adults can spice it up a bit, but we’ve developed it thinking of the little eaters in the crowd. A tender filling encased in crispy grilled tortillas, this grilled treat is absolutely delicious served with guacamole, salsa, and creamy chipotle sauce.
Per serving:
Prepared guacamole, salsa, and dollops of sour cream (optional)
In medium skillet, heat oil. Add onion and sauté over medium heat until soft, about 3 minutes. Stir in garlic and sauté for 1 minute. Be careful not to burn. Add another splash of water if necessary.
Rinse, drain, and blot-dry jackfruit. Chop off centre cores and finely dice. Using fingers, roughly tear jackfruit into pieces. Add diced cores and jackfruit to skillet with onion along with BBQ sauce, cumin, and paprika. Add a little water just until bubbly. Heat over medium until bubbling, stirring often. Reduce to low, cover, and simmer for 10 minutes for flavours to blend and until jackfruit is soft. Add another splash of water if mixture begins to stick to pan. Then, using two forks, shred fruit to achieve “pulled pork” texture. Adjust flavours as needed, adding a little more smoked paprika for heat, if you wish, and a little apple cider vinegar (see Time-saver tip).
In high-speed mini blender, combine yogurt, lime juice, and minced chipotle. Whirl until smooth and creamy. Add a little salt to taste if you wish. Transfer to a squeeze tube and refrigerate. It can be refrigerated for a couple of days.
Grease barbecue grill and preheat to medium. Brush one side of each tortilla with oil and place oiled side down on grill. Spoon equal amounts warmed jackfruit mixture over 1/2 of each tortilla to within 1/2 in (1.25 cm) of the edges. Sprinkle with equal parts cheese. Fold other half of tortilla over cheese. Gently press down.
Grill tortilla halves until bottom is browned to your liking, about 3 or 4 minutes. Rotate a couple of times to prevent it from burning. With broad spatula, flip tortilla and grill on other side until golden and crispy.
Transfer to cutting board. Cut each tortilla half into 4 wedges and drizzle with spicy chipotle sauce and some cilantro sprigs. Wedges are excellent served with a scoop of guacamole, salsa, and sour cream, if you wish.
TIP: Substitute diced summer squash in place of jackfruit for a colourful and delicious alternative. Add some rinsed and drained lentils.
Time-saver tip! Jackfruit filling mixture can be made ahead and stored in tightly covered container in refrigerator for up to 4 days, or in freezer for up to 1 month. Simply reheat before assembling for tortillas, adding a little more BBQ sauce if it appears dry.
This recipe is part of the 7 Healthy Recipes for the Ultimate Father's Day BBQ collection.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.